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Sprouting Data

Welcome to the world of a new frontier. Dr. D'Adamo has posted what data he has available either in his book or scattered throughout this website. He has some data on the sprouting of some grains (like wheat), but not alot on beans. In a 'nutshell,' so to speak, we don't know if it's a lectin coating problem that causes the beans to become avoids, or some other property.

Hopefully, he and others with expensive laboratory equipment will continue testing to answer these questions.

In the meantime:

1) search the site for clues (this can be frustrating)2) Avoid if in doubt3) Study the food lists carefully. You might notice something you didn't on the first pass (alfalfa sprouts are listed).